Pulled Pork Fiesta Bowls

Wash and dry all produce. While rice cooks, halve, peel, and thinly slice onions; finely mince a few slices until you have 4 TBSP. Halve, core, and seed bell peppers, then thinly slice. Core and seed tomatoes, then cut into small cubes. Finely chop cilantro. Halve one lime; cut other lime into wedges.

Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onions and bell peppers. Cook, tossing, until just softened, 3-4 minutes.

Add another large drizzle of oil to pan with veggies. Tear pork into smaller pieces and toss into pan. Season pork and veggies with salt, pepper, and fajita spice. Cook, tossing, until pork is warmed through, 2-3 minutes. Stir in stock concentrates and 1 cup water. Bring to a boil, then reduce heat to low and stir in 2 TBSP butter. Let simmer until saucy, 2-4 minutes.

While pork simmers, in a small bowl, place tomatoes, half the cilantro, and minced onion (to taste—start with 3 TBSP and add more for extra texture). Squeeze in juice from halved lime. Season with salt and pepper, then toss to combine.